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Eggplant Meatloaf Recipe of of 06-06-2017 [Updated on 21-02-2018]
The Meatloaf Eggplant is an easy, light and tasty eggplant recipe for a second course baked with a heart of stringy cheese. The dough is prepared with aubergines browned in a pan and mashed potatoes, and the filling, as I said, is made from smoked provola which melts during cooking and gives the effect ... wow at the first taste; P
This morning I have to put wings on my feet, today there is the performance of Elisa and we are in a hurry because at 9.30 we all have to be in the gym to see our little Peter Pan. With today the cycle of the three years of kindergarten ends, then in September we move on to the school of the "grown-ups" and at the very thought I get a lump in my throat from emotion. So I leave you to the recipe and prepare the handkerchiefs;)
How to make eggplant meatloaf
Wash the aubergines, trim them and cut them into chunks.
Cook them in a pan with a drizzle of oil, it will take about 15 minutes, and transfer them to a bowl.
Meanwhile, peel the potatoes and cook them for 10 minutes in the microwave.
Mash the potatoes and add them to the eggplant.
Also add eggs, parmesan, chopped basil, bread, salt and pepper, and mix.
Now roll out a sheet of parchment paper and sprinkle it with breadcrumbs.
Put the eggplant mixture on it, then roll it out.
Cut the provola into slices and place it in the center of the dough.
Close one side first and then another to form a dough.
Bake in the oven at 180 ° C for 40 minutes.
Your eggplant meatloaf is ready to be brought to the table.